2 cups new PEI potatoes, scrubbed and halved
1 cup baby carrots, cut into coins
1 cup yellow beans, cut in half
1/2 cup shelled peas
½ cup fresh corn (cut off the cob)
1L whipping cream
1/3 cup salted butter
1 cup cooked lobster meat (knuckle and claw is best)
1 cup cooked blue mussel meat
1 cup uncooked fresh scallops, halved
salt and freshly ground pepper
Juice from ½ a lemon
Chives, pea shoots and edible flowers to garnish
Place the potatoes and carrots into a large dutch oven with lots of well-salted water, and bring to a simmer over medium heat. Cook uncovered for about 10 minutes, until the potatoes are still firm but not crunchy. Add the beans and shelled peas, then cook until just tender, about another 5-7 minutes.
Drain the vegetables, return them to the pot and then add the cream and butter. Bring to a slow simmer over medium heat, then add the seafood, stir well and cook another 5 minutes, until the scallops are barely cooked through.
Season to taste with sea salt, freshly cracked pepper and a squeeze of fresh lemon to taste. Divide between your serving bowls and garnish each bowl with a sprinkle of fresh chives, pea shoots and edible flowers such as nasturtiums and dill.